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These Easy Skillet Swedish Meatballs are sure to become part of your weekly menu. They are warm, cozy, and the perfect family dinner for any night of the week.
I know Swedish Meatballs are everyone’s favorite IKEA menu item, but you can also make them at home for the perfect savory and comforting weeknight dinner. The true secret is in the sauce: an outstanding creamy, rich gravy with a unique combination of allspice and nutmeg that really sets these apart. My entire family adores meatballs, and since these keep well in the fridge, they’re the perfect meal prep for the week ahead.
And with a quick sub to ghee instead of butter, these Easy Skillet Swedish Meatballs become a Whole30 meal! Making it the perfect meal to have prepped for your January Whole30 and one that anyone else in your household will enjoy even if they aren’t doing a Whole30 — a double win!
If you are wondering how to serve these meatballs are easiest over some store-bought egg noodles. For a great Whole30 option, you could serve them over Whole30 Mashed Potatoes. I love them paired with some roasted veggies or a big side salad for some greens alongside this dish.
looking for more delicious meatball recipes? try these!
Meatballs with Basil and Burst Tomatoes
Gluten-Free Chicken Piccata Meatballs
Whole30 Chicken Enchilada Meatballs
Easy Skillet Swedish Meatballs
Ingredients
For the Meatballs:
- 1 pound ground beef 90/10
- ½ pound ground pork
- 2 teaspoons Dijon mustard
- 2 tablespoons finely chopped parsley leaves plus more for garnish
- ¼ cup minced yellow onion
- 1 teaspoon garlic powder
- 1 teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon cayenne
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons cassava flour
- 1 large egg beaten
- 2 tablespoons extra virgin olive oil plus more as needed
For the Gravy:
- 4 tablespoons salted butter sub ghee for paleo, Whole30 or vegan butter for dairy-free
- ¼ cup halved and thinly sliced shallot about 1 medium shallot
- 2 cloves garlic minced
- 2 tablespoons cassava flour
- 1 ½ cup low-sodium beef broth
- ½ cup full fat unsweetened coconut milk
- 2 teaspoons Dijon
- 1 tablespoon coconut aminos
- ½ teaspoon kosher salt more to taste
- ¼ freshly ground black pepper
- ¼ teaspoon allspice
- 1 tablespoon apple cider vinegar
Instructions
Prepare the Meatballs:
- In a large bowl, combine the beef, pork, Dijon, parsley, onion, garlic powder, allspice, nutmeg, cayenne, salt, pepper, cassava flour, and egg. Mix until just combined, without over mixing the meat.
- Using a tablespoon or cookie scoop, measure out the meat mixture and roll into 1-inch balls.
- In a large, deep non-stick skillet, heat the oil over medium heat. Working in batches to keep from crowding the skillet, sear the meatballs in a single layer and cook until browned on all sides, about 2 minutes per side, or about 6 minutes per batch. Transfer the cooked meatballs to a paper towel-lined plate, and continue cooking the rest of the meatball, adding more oil to the pan if it becomes dry. Set aside.
- Discard the excess fat, reserving 2 tablespoons. Then wipe the skillet with a paper towel to remove excess fat and overly browned bits.
Make the Gravy and Finish the Meatballs:
- In the same skillet, add the butter and the reserved fat. Once the butter is melted, add the shallot and garlic. Sauté until tender, about 2 minutes.
- Next, sprinkle the cassava over the shallot mixture and cook, stirring, to toast the flour, about 1 minute.
- While whisking, slowly pour in the beef broth until well incorporated and smooth. Add the coconut milk and continue to whisk until well incorporated. Bring the gravy to a simmer then reduce to a light simmer, about medium-low heat, until you see the sauce start to thicken, about 2 minutes.
- Add the Dijon, coconut aminos, salt, pepper, allspice, apple cider vinegar and stir to combine. Nestle the meatballs back into the skillet. Continue to cook, uncovered and simmering, until meatballs are cooked through, 6 to 7 minutes.
- Taste a meatball with the sauce and add more salt, if desired. Serve as desired and top with additional parsley.
Notes
- To freeze, let the meatballs cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
- To thaw, place the container in the refrigerator overnight. Reheat in the oven by placing the meatballs and sauce in an oven-safe dish, covering with foil, and baking at 350°F for about 20-25 minutes, or until heated through. Tossing occasionally to ensure even heating.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
I made these last night and they were good. Based on personal preference I will reduce the cayenne pepper in the meatballs and also use ground sirloin next time as opposed to ground beef because I think it is more tender. I used arrowroot because I didn’t have cassava flour and it worked well. I’m doing a Whole30 now, so I served with a yellow finn mash, yum.
SO DELICIOUS! Served ours over the microwave jasmine rice and it was incredible!
Glad you loved it!
Is there a sub for the coconut milk? Excited to try these!
Heavy Creamer is the best sub!
Not very good at all
Can you use ground Turkey or chicken?
Yes! You can use ground turkey here, I would just recommend using dark meat!
Made these tonight! Turned out so great!! The gravy is everything. We used it on wide fusilli pasta and it was 👩🏻🍳 😘
Fabulous!!! Thanks for the review and comment, Judith!
Tried this tonight with egg noodles. Absolutely delicious. Incredible recipe! I think this will be a regular from now on, so easy and so tasty.
Thank you, Mike! So happy you enjoyed it, and thanks for the comment!
What can you sub for cassava flour? Will basic white flour work? I do not have and couldn’t find any store this time. I do have almond and tapioca flour. Thanks!
I would go with all purpose for this one!
Would all beef work? No pork in sight here…
yes!
OMG frickin’ YUM!! These are amazeballs!! You struck again!! Thank you!!
Woohoo!! Thanks so much!
Is there a sub for cassava flour?
Regular All-purpose Flour will work here.
Hello, excited to try this recipe.
I have almost all of the ingredients to make it except for the beef broth. Do you think if I use chicken broth it will change the flavor much?
Thank you!
Chicken broth will work fine!
Do you have any tips to prepare these as a freezer meal for an upcoming surgery? Would love to make these and have on hand for a quick meal.
I think that these will freeze well as is! just make sure to fully cool, then freeze in a airtight container.
Can they freeze with the sauce too? That would be a game changer to freeze everything after batch cooking and then do a warm up for dinner! Xoxo thank you!!!!
Yes!! These should freeze well!